• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Two Plaid Aprons
  • About Us
  • Recipes
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Sweet and Sour Chicken
    • Chirashi Sushi
    • Bingsu (Korean Shaved Ice)
    • Samgyetang (Korean Ginseng Chicken Soup)
    • A plate of Singapore noodles.
      Singapore Noodles (Singapore Mei Fun)
    • Hwache with a ladle.
      Hwachae (Korean Watermelon Punch)
    • Picking up some spicy potato noodles with chopsticks.
      Spicy Potato Noodles
    • Picking up a spoonful of chicken corn soup.
      Chicken Corn Soup
    • House special fried rice on a plate.
      House Special Fried Rice
    • Picking up chopsticks full of cumin lamb noodles.
      Cumin Lamb Noodles
    • Side shot of the plate of cold tofu thumbnail shot.
      Cold Tofu (5 Minute Recipe)
    • Close up of lumpia cut in half thumbnail shot.
      Lumpia (Filipino Spring Rolls)
    Home » Recipes » Main

    Sushi Bake

    Published: Feb 11, 2023 / Modified: Feb 11, 2023 by Mei / This post may contain affiliate links / 8 Comments

    Jump to Recipe   Print Recipe

    Sushi bake, or sushi casserole, is a warm, comforting casserole version of a sushi roll you can easily make at home for an everyday dinner or for potlucks and get-togethers. This version is made with layers of sushi rice, imitation crab mix, spicy mayo, and unagi sauce. Also, try our bulgogi meatballs and jalapeño popper wonton cups for more easy, get-together recipes!

    Side shot of sushi bake.

    If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰

    Jump to:
    • What is sushi bake?
    • What to eat with sushi bake
    • Ingredient notes
    • How to make sushi bake
    • How to serve sushi bake
    • Variations
    • Recipe tips
    • Storage and reheating
    • Reheating
    • FAQ
    • 📖 Recipe
    • 💬 Feedback

    What is sushi bake?

    Sushi bake, also known as sushi casserole, is a creative, deconstructed alternative to sushi rolls. All the components of a roll of sushi are layered into a casserole dish. baked until warm, scooped onto a sheet of seaweed snack, and enjoyed with cucumber and avocado.

    Sushi casserole, as its name suggests, is warm and comforting, easy to make, and perfect for potlucks or everyday meals.

    Side shot sushi bake wrapped in nori topped with cucumber and avocado.

    What to eat with sushi bake

    Sushi bake is great as a meal on its own, wrapped in some seaweed snack and garnished with cucumber and avocado. But if you're looking for dishes to complete the meal, try it with:

    • Miso soup
    • Napa cabbage kimchi
    • Cucumber kimchi
    • Jiggly Japanese cheesecake
    Stirring a bowl of miso soup with tofu and seaweed.

    Ingredient notes

    Please scroll down to the recipe card for the ingredient quantities!

    For the rice:

    • Sushi rice and water - Short grain and medium grain sushi rice is best for making sushi bake because it will yield the best texture and closely resemble the texture of actual sushi. Also, these rice are stickier because it's got more starch, which is ideal for making sushi and sushi bake.
    • Rice vinegar - Make sure the rice vinegar is NOT seasoned because we are making our own seasoned rice vinegar. Store-bought seasoned rice vinegar already contains sugar and salt. If you prefer to use season rice vinegar, use an extra tablespoon, but omit the extra sugar and salt.
    • Sugar and salt - For seasoning the rice vinegar. Make sure to use regular, granulated white sugar.
    • Kombu (optional)- Also known as edible kelp. Using a small sheet of kombu in the rice while it's cooking will make the sushi rice extra aromatic with a hint of the sea.
    Sushi bake rice ingredients.

    For the rest of the sushi bake:

    • Imitation crab meat - Sometimes called imitation crab sticks. They can be found at most Asian markets in the freezer aisles. Make sure they are defrosted before using.
    • Kewpie mayo - We highly recommend using kewpie mayo because it's richer and a lot more flavorful than regular mayo.
    • Sriracha - This is what we need to make spicy mayo and to give the sushi bake a pop. Plus, everything's better with a little sriracha!
    • Unagi sauce (optional) - Using unagi sauce is totally optional, but definitely will give the sushi bake more flavor. Feel free to make it yourself with our recipe below or use your favorite store-bought brand.
    • Seaweed snack - This is like the tortilla to a taco! Since sushi is wrapped with nori (seaweed sheet), seaweed snack is the perfect size alternative. It's available almost at any grocery store, but if you can't find seaweed snack, you can also use toasted nori cut into smaller squares.
    • Toppings - The most popular toppings are furikake, cucumber, and avocado. They add texture and a refreshing note to every bite of sushi bake.
    Ingredients for sushi bake.

    How to make sushi bake

    Please scroll down to the recipe card for the full recipe and instructions!

    Make the rice:

    1. Make the sushi rice. Rinse and wash the rice until the water runs clear. Cook the rice with your preferred method.

    Raw rice and kombu in rice cooker pot.
    Rice cooked.

    🌟 Pro tip: To make the sushi rice more fragrant, add a small sheet of kombu to the rice while it's cooking. If doing so, make sure to wash and rinse the kombu to get rid of any dirt or sand.

    2. Make the seasoned vinegar. Combine the rice vinegar, sugar, and salt. Either microwave in a microwave safe container or heat the mixture in a saucepan until the sugar and salt are dissolved.

    Measuring cup with rice vinegar, salt and sugar.
    Rice seasoning mixed.

    3. Season the rice. Transfer the hot rice to a large mixing bowl or a traditional sushi bowl (hangiri). Briefly fluff the rice, then drizzle the seasoned vinegar into the rice. Mix the rice using a slicing and fluffing motion until all the vinegar is absorbed and the rice is sticky again and no longer wet. Cover with a damp towel and set aside.

    Mixing in rice seasoning with cooked rice.
    Cooling down rice and mixing cooked rice.

    Make the topping and assembly:

    4. Make the crab mix. Remove the wrappers and shredded the imitation crab meat into a mixing bowl. If you'd like, you can break the crab stick in half to make eating easier later.

    Shredding imitation crab meat in bowl.

    Add the kewpie mayo and mix until well combined.

    Adding mayo to shredded crab meat.
    Shredded crab meat with mayo.

    5. Prepare the spicy mayo. Mix together the kewpie mayo and sriracha until well combined. Feel free to use more sriracha if you prefer it spicer. Transfer to a squeeze bottle, pipping bag, or a Ziploc bag if desired.

    Bowl with mayo and sriracha sauce.
    Bowl with mayo and sriracha sauce mixed.

    6. (Optional) Make the unagi sauce. Combine the sake, soy sauce, sugar, and mirin in a saucepan and bring to a boil. Mix occasionally. Reduce the heat to a simmer and cook for 3 to 5 minutes until glossy. Set aside to cool, then transfer to a squeeze bottle, pipping bag, or Ziploc bag if desired.

    7. (Optional) Grease the dish. Lightly grease the casserole dish a small amount of toasted sesame oil to prevent the rice from sticking and also to add a little more flavor.

    Rubbing sesame oil in baking dish.

    7. Assemble and bake. Transfer the sushi rice into a casserole dish and evenly distribute. Gently flatten the rice so that the rice is leveled. Sprinkle some furikake on if desired.

    Layering cooked rice in baking dish.
    Furikake seasoned over rice.

    Lastly, top with the prepared crab mix and distribute evenly. Gently flatten so they can stick together. Bake the sushi bake at 425°F for about 10 to 15 minutes.

    Adding shredded crab meat to baking dish.
    Sushi bake finished baking.

    🌟 Pro tip: Broil the sushi bake on the high function for about a couple of minutes if you'd like a little more color on top.

    8. Garnish. Top the sushi bake with spicy mayo, unagi sauce, and some furikake.

    Topping the sushi bake with spicy mayo and unagi sauce.

    How to serve sushi bake

    Sushi bake is a comforting casserole dish that is best enjoyed hot or warm. The idea is serve it family style and let everyone scoop their own onto a sheet of roasted seaweed snack. Wrap and fold it like you would a taco and enjoy as is or top with cucumber and avocado to add texture and make each bite more refreshing.

    If you prefer, you could also pre-cut each portion and serve it on a sheet of seaweed snack. This way everyone can just grab and go. However, with this method, the seaweed snack tends to become limp and loose its crisp due to the moisture and heat of the sushi bake.

    Picking up sushi bake wrapped in nori topped with cucumber and avocado.

    Variations

    Although sushi bake with imitation crab meat is the most popular version, you don't have to be limited to it! Some popular alternatives and add-ons are:

    • Salmon
    • Canned tuna
    • Chopped shrimps
    • Cheese
    • Cream cheese

    Recipe tips

    • Make the rice a little drier. Sushi rice is best made a little bit drier than normal so that when the seasoned vinegar is added, the rice will be perfect, not mushy.
    • Add the seasoned vinegar while the sushi rice is hot. This is because the rice and its starches absorb liquid best when hot. If the vinegar is added when the rice has cooled, the sushi rice may stay wet and soggy.
    • Use a casserole dish that is at least 9 by 9 inches but preferably 9 by 13 inches. These dish sizes are most ideal for one single recipe, as it will give you the best layer ratio. The smaller the dish, the taller each scoop will be, which may make wrapping in seaweed snack a little difficult and messy.
    Close top down shot of sushi bake.

    Storage and reheating

    Properly wrap the leftover sushi bake once it is completely cooled. It can also be transfer to an airtight container instead. The leftover sushi bake can be kept refrigerated for up to 3 to 4 days.

    Reheating

    Leftover sushi bake can be reheated in the microwave or in the oven.

    Microwave method: Place the sushi bake into a microwave safe container and make sure to keep it loosely covered. Microwave until everything is warmed through and the sushi rice is tender again.

    Oven method: To reheat in the oven, place the leftover in an oven safe container. Reheat in the oven at 350°F for about 10 to 15 minutes, or until warmed through and the rice is tender again.

    Sushi bake with portion missing.

    FAQ

    What is sushi bake made of?

    The main ingredients for making sushi bake are sushi rice, crab or seafood mix, and mayo or a spicy mayo.

    Do you eat sushi bake hot or cold?

    Sushi bake is best enjoyed hot or warm. We do not recommend eating sushi bake chilled, as the rice may become hard.

    What kind of rice should I use?

    We highly recommend using sushi rice for making sushi bake. These are medium grain and short grain rice that contain more starch and have a slightly chewier texture compared to long grain rice. It also holds together better because it is sticky.

    What kind of seaweed is best for sushi bake?

    Seaweed snacks, also known as gim or Korean snack lavers, are great for sushi bakes because they are the perfect single bite sizes and are seasoned and already roasted. They are available at most grocery stores. However, if you can't find them, you can cut nori sheets into smaller square instead.

    If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰

    📖 Recipe

    Side shot of sushi bake thumbnail.
    5 from 9 votes
    Print Recipe Pin Recipe

    Sushi Bake

    Sushi bake, or sushi casserole, is a warm, comforting casserole version of a sushi roll you can easily make at home for an everyday dinner or potlucks. This version is made with layers of sushi rice, imitation crab mix, spicy mayo, and unagi sauce.
    Prep Time30 minutes mins
    Cook Time15 minutes mins
    Total Time45 minutes mins
    Yield: 4 servings
    Prevent your screen from going dark

    Ingredients
     

    For the sushi rice:

    • 2 cups sushi rice medium or short grain (about 4 cups cooked)
    • ¼ cup rice vinegar regular, NOT seasoned rice vinegar
    • 1½ tablespoons granulated sugar
    • 1 teaspoon salt
    • Toasted sesame oil just a small amount for greasing (optional)

    For the crab mix:

    • 1 pound imitation crab meat
    • ½ cup Kewpie mayo

    Spicy mayo:

    • ¼ cup Kewpie mayo
    • 1 tablespoon Sriracha or more or less to your preference

    Optional unagi sauce:

    • 2 tablespoons sake
    • 2 tablespoons soy sauce light sodium
    • 2 tablespoons granulated sugar
    • 1 tablespoon mirin

    Optional toppings and garnish:

    • English cucumber sliced
    • Avocado sliced
    • Furikake
    • Seaweed snack

    Instructions

    Make the sushi rice:

    • Wash and rinse the sushi rice 2 to 3 times, or until the water runs clear. Drain well and cook the rice with your preferred method.
    • While the rice is cooking, combine the rice vinegar, sugar, and salt in a microwaveable container. Warm up the vinegar mixture by microwaving for about 20 to 30 seconds. Mix until the sugar and salt are dissolved. Set aside until needed.
      *You could also heat the mixture in a saucepan over the stovetop if preferred.*
    • When the rice is done cooking, transfer it to a hangiri bowl (traditional sushi bowl) or a large mixing bowl. Then, briefly fluff the rice using a rice paddle.
    • Drizzle the prepared seasoned rice vinegar into the hot sushi rice and mix the rice using a slicing, fluffing motion, until the vinegar is absorbed and the rice is sticky and no longer wet. Cover the sushi rice with a damp towel and set aside.

    Make the crab mixture:

    • Remove the wrappers and shred each imitation crab meat into a large mixing bowl. Break the crab sticks in half if preferred, for easier eating later.
    • Add the Kewpie mayo and mix until the shredded crab meat evenly coated. Set aside.

    For the spicy mayo:

    • Mix together the kewpie mayo and sriracha until well combined. Transfer it to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.

    (Optional) For the unagi sauce:

    • Combine all the ingredients for the unagi sauce in a small pan or saucepan.
    • Over medium high heat, bring the mixture to a simmer while stirring occasionally.
    • Reduce the heat to medium or medium low and let the sauce simmer for 3 to 5 minutes until it's glossy. Remove and set aside to cool.
    • Once the sauce has cooled, it will look thicker. Transfer the sauce to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.

    Assemble and bake:

    • Preheat the oven to 425°F and prepare large casserole pan, like a 9 by 9 inch or a 9 by 13 inch pan.
    • Grease the bottom and sides of the casserole pan with ¼ to ½ teaspoon of sesame oil.
      *This is totally option to help prevent the rice from sticking and also to add a little more flavor. Feel free to use a neutral oil instead.*
    • Transfer the seasoned sushi rice into the casserole pan. Spread the rice out as evenly as possible and gently press down on the rice to flatten it out and help it stick together.
    • Optional: Sprinkle a layer of furikake on the rice.
    • Top the sushi rice with the shredded imitation crab meat. Spread out the crab meat as evenly as possible. Then, gently press down to help compact the crab meat so that they can stick together.
    • Bake the sushi casserole for about 10 to 15 minutes, or until heated through. If you'd like a bit more color on top, turn on the oven's high broil function and broil the sushi casserole for a couple of minutes. Make sure to keep a careful eye on it!
    • Carefully remove the sushi bake from the oven and let cool for a moment.

    Serve:

    • Drizzle the top of the sushi bake with the prepared spicy mayo and optionally, the unagi sauce. Garnish with another sprinkle of furikake. Enjoy while warm.
    • To eat, scoop and wrap with seaweed snack and top with a sliced of cucumber and some avocado.

    Notes

    Please refer to the post above for step by step photo reference, tips, FAQs, and more!
    • Rice - We recommend making a little drier than normal so that when the seasoned vinegar is added, the rice won't become mushy. Also, if you prefer, you can skip the seasoned vinegar all together and use plain rice, but seasoning the rice will make the sushi bake much more flavorful.
    • Rice vinegar - Please note that the rice vinegar used is NOT the seasoned one. If you are using seasoned rice vinegar, omit the extra seasoning (the sugar and salt).
    • Unagi sauce -  This is an optional sauce that you can make yourself, or you can use a store-bought one.

    Equipments Recommended

    Cuckoo Rice Cooker 10 Cup
    Glass Mixing Bowl
    Liquid Measuring Cup
    Casserole Pan

    Nutrition

    Calories: 805.5kcal | Carbohydrates: 108.9g | Protein: 13.9g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7.2g | Trans Fat: 0.1g | Cholesterol: 30.1mg | Sodium: 2113.6mg | Potassium: 105.9mg | Fiber: 3.9g | Sugar: 15.7g | Vitamin A: 32.6IU | Vitamin C: 2.4mg | Calcium: 17.4mg | Iron: 1.8mg
    Keywords: casserole recipe, easy recipe, party appetizer, potluck
    Tried this recipe?Mention @two_plaid_aprons or tag #twoplaidaprons!

    More main dish recipes Recipes

    • Side shot of char siu chicken thumbnail shot.
      Char Siu Chicken
    • Side shot of larb gai thumbnail.
      Larb
    • Spam Yaki Onigiri
    • Opening up the zongzi thumbnail shot.
      Zongzi (Cantonese-Style Rice Dumpling)

    Reader Interactions

    Comments

    1. Alex says

      April 09, 2023 at 8:07 pm

      5 stars
      Absolutely delicious

      Reply
      • Mei says

        April 10, 2023 at 12:42 pm

        So glad you enjoyed it, Alex!
        Mei ❤️

        Reply
    2. Chloe says

      April 30, 2023 at 6:05 pm

      5 stars
      I tried this recipe today and it was delicious!! It's not too difficult to make either. Thank you 🙂

      Reply
      • Mei says

        May 01, 2023 at 11:08 am

        Hi Chloe!
        Thank you for trying our sushi bake recipe, and we're so glad to hear that you enjoyed it!
        Mei ❤️

        Reply
    3. Kate Baker says

      June 04, 2023 at 6:22 pm

      5 stars
      Everyone lost their minds over this! And my kiddos helped making it! Thank you so much!

      Reply
      • Mei says

        June 06, 2023 at 1:15 pm

        Hi Kate!
        So glad everyone enjoyed the sushi bake! This sounds like so much fun for the kiddos! Hope they enjoyed helping out in the kitchen =)
        Mei ❤️

        Reply
    4. Mona says

      August 07, 2023 at 6:24 pm

      Hi! I was hoping to make your sushi bake recipe in advance. Any tips if I want to make it tonight and serve it tomorrow?

      Reply
      • Mei says

        August 08, 2023 at 3:16 pm

        Hi Mona!
        For this case, we recommend assembling your sushi bake per our instructions but don't bake it off. Allow it to cool completely. Then cover and refrigerate until when you're ready to serve. The day of, bake the sushi bake at 350°F for about 15 minutes or until it's heated through. Then, top with the sauces as per instructed in the our recipe.
        Mei ❤️

        Reply

    Drop a comment! We'd love to hear from you =) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Mei & Kyong!

    about page photo
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Latest Recipes

    Sweet and Sour Chicken

    Chirashi Sushi

    Bingsu (Korean Shaved Ice)

    Samgyetang (Korean Ginseng Chicken Soup)

    Affiliated Link Disclosure

    Here on Two Plaid Aprons, we sometimes use affiliated links to recommend products and equipments that we love. This means that if you were to make a purchase through one of those links, Two Plaid Aprons would earn a small a fee, at no cost to you.

    Footer

    ↑ back to top

    LET'S CONNECT!

    • Subscribe
    • Instagram
    • YouTube
    • Pinterest

    ABOUT US

    • About Us
    • Contact

    PRIVACY POLICY

    • Privacy Policy
    • Disclosure

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Two Plaid Aprons